Roasted Tomato Soup with Rosemary

I’ve been loving rosemary lately… in everything!

This fragrant culinary herb is being touted for its positive impact on the cardiovascular system and brain health.

That’s a pretty good reason to remember to add rosemary into your next dish. Like this one…


Roasted Tomato soup with Rosemary
Prep time
Cook time
Total time
Recipe type: Food is medicine
Cuisine: Delicious healing foods
Serves: 4 cups
  • 1 tbsp. olive oil
  • 1 medium sized onion, peeled and diced small
  • 1 tbsp. fresh rosemary, minced (or 2 tsp. dried rosemary)
  • 1 & ½ cups grass-fed beef stock or chicken stock
  • 28 ounce can of roasted tomatoes
  • 3-4 garlic cloves
  • 1 & ½ tsp. sea salt
  • 1 tsp. oregano
  • ⅛ tsp. freshly ground black pepper
  • ¼ cup cream or 1 tbsp. butter (optional)
  1. Put olive oil into a soup pot on medium high heat, and gently saute the rosemary until fragrant (1 minute).
  2. Add onion and cook until translucent
  3. Add beef stock, tomatoes, garlic cloves, oregano and sea salt.
  4. Bring to a boil.
  5. Cover, reduce to simmer, and cook 10 minutes.
  6. Add pepper.
  7. Puree soup in a vitamix or food processor for a smoother consistency, and then return to the soup pot.
  8. Stir in cream or butter and serve!